Decadent Donuts and Biscuits

Donut and biscuit recipes from David Burke Fromagerie
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Simple Sugar and Spice Donuts



  • 4 1/2 cups all-purpose flour, divided
  • 1 Tbs. baking powder
  • 1 tsp. freshly grated nutmeg
  • 1/2 tsp. salt
  • 3 1/2 cups sugar, divided
  • 2 Tbs. ground cinnamon
  • 2 Tbs. unsalted butter, at room temperature
  • 3 large eggs, beaten
  • 1/2 cup milk
  • 6 cups peanut oil



In a large bowl, combine 3 1/2 cups flour, baking powder, nutmeg and salt. Set aside. In a resealable plastic bag, combine 2 cups of sugar and the cinnamon. Set aside. In another large bowl, add the butter. Using an electric mixer, beat the butter. Add the remaining 1 1/2 cups sugar to the butter and continue beating until the mixture is well combined. Add the eggs and continue beating until well blended. Add the reserved flour mixture in thirds, alternating with the milk. Beat until a soft dough forms. Using some of the remaining flour, lightly flour a clean, flat surface. Transfer the dough to the floured surface and lightly sprinkle the top with additional flour. Either pat the dough down or gently roll it out with a rolling pin to a thickness of about 1/2inch. Using a donut cutter or a biscuit cutter, cut out circles, reserving the “holes.” Gather up any remaining dough along with the “holes” and again, pat or roll out the dough and cut out circles. Don’t discard any dough, as the bits and pieces of leftover dough can be fried to make oddly shaped donuts. Place a thick layer of paper towels on a flat surface. Heat the oil in a deep-fat fryer to 360° F on a candy thermometer. Add the donuts, a few at a time, and fry, turning occasionally with a slotted spoon, until the donuts have risen and are golden brown. Using the slotted spoon, gently lift the donuts to the paper towels to drain for just a few seconds. Then transfer the donuts to the cinnamon and sugar mixture in the plastic bag and gently toss to coat well. Remove the donuts from the sugar mixture and place on a serving platter.



Corn Bread Biscuits



  • 5 cups all-purpose flour, plus more for the surface
  • 1 cup plus 2 Tbs. yellow cornmeal
  • 1/2 cup sugar
  • 3 Tbs. baking powder
  • 2 tsp. salt
  • 3 cups plus 1 1/2 Tbs. heavy cream



Heat the oven to 375° F. Lightly grease a nonstick baking sheet. Set aside. In a mixing bowl, combine the flour, cornmeal, sugar, baking powder and salt. When the mixture is well blended, make a well in the center of it and pour the heavy cream into it. Using a spatula, slowly blend the cream into the dry ingredients, working from the outside in until the dough forms a soft mass that does not stick to your hands. Lightly flour a clean, dry surface. Pat the dough out onto the floured surface to a thickness of about 1/2 inch. Using a biscuit cutter, cut out circles until you have used all of the dough. You can pull the loose pieces together and reroll to make additional biscuits. Place the biscuits on the prepared baking sheet. Bake the biscuits until golden brown, about 15 minutes. Serve with butter and honey, if desired.


Recipes courtesy of David Burke and Executive Chef Phil Deffina

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